Tempeh Balls are made up of Tempeh, Tempeh bacon, hemp bread, onions, garlic and spices.
Mushroom
Marinara Sauce
This sauce is great for
pasta, lasagna or Neatballs. You can
also substitute *meatless ground for mushrooms, or prepare the sauce without
either. If you are adding meatless
ground, add 2 cups right after step 2, for 10 minutes.
3 tablespoons olive oil
2 cups onions, (1 large)
peeled, diced, small
3 cups button mushrooms,
(12 medium/large) chopped small in food processor
3 tablespoons garlic, minced
fine
1 can ‘fire roasted’
crushed tomatoes (28 ounces)
1 can ‘fire roasted’ diced
tomatoes (28 ounces)
1 can chunky tomato sauce (28
ounces)
4 medium bay leaves
2/3 cup fresh basil, rough
chop
1 teaspoon oregano, dried
1 teaspoon thyme, dried
2-1/2 teaspoons sea salt
1-1/2 teaspoons black
pepper, ground
tiny pinch cayenne pepper
(optional)
Directions
1.
In a 5 quart
soup pot medium-low heat the olive oil and sauté the onions until they are
translucent.
2.
Add mushrooms
to the pot and stir until browned and tender.
3.
Add in the
garlic and stir for about a minute.
4.
Add the tomato
ingredients, bay leaves and dried herbs.
Quickly bring the mixture to a low boil.
Simmer for two hours, stirring occasionally.
5.
Add fresh basil
and remaining ingredients, let them simmer for another 10 minutes.
6.
Remove bay
leaves before serving hot.
7.
Ladle one cup of
sauce servings over pasta or spaghetti squash.
8.
For the
freezer, name and date container label with a marking pen.
Yield 8-1/2 cups
Rice pasta is recommended instead of whole wheat or semolina. (follow
directions on the package). This sauce is heartier adding either filling. A
tiny pinch of cayenne brings out deeper flavors. *Meatless ground may be Yves
or Lightlife brand. For stage 2 prepare spaghetti squash as your pasta with Mushroom Marinara Sauce. Recipe can be frozen.
Excerpted from the book by Vegan Bite By Bite by Marilyn Peterson
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